Salmon and rice salad
Ingredients
330 g tinned salmon Flavoured or plan, pink or red- 2 zucchini roughly grated
- 1 carrot roughly grated
- 2 Lebanese cucumber diced
- 250 g cherry tomatoes quartered
- 100 g snow peas thinly sliced
- ½ red onion onion thinly sliced
- 1 bunch rocket trimmed, chopped
- 4 tablespoon Drizzle extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 80 g reduced-fat feta crumbled
- 3 cups cooked rice Jasmine preferrably
Instructions
- Combine rice, tuna, zucchini, carrot, cucumber, tomato, snow peas, onion and rocket in a large bowl to make salad.Step 2 Whisk olive oil, vinegar and lemon juice in a small bowl to make dressing.Step 3 Divide salad among serving bowls or plates. Scatter salad with crumbled feta, drizzle with dressing and serve.
Nutrition
Calories: 387kcalCarbohydrates: 41.5gProtein: 29.5gFat: 9.800000000000001gSaturated Fat: 3.3gSodium: 314mgFiber: 5.4gSugar: 5.4g
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